- 2 3/4 cups (360 grams) all purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup (227 grams) unsalted butter, room temperature
- 1 1/2 cups (300 grams) granulated white sugar
- 2 large eggs
- 1 teaspoon pure vanilla
- 1/3 cup (66 grams) granulated white sugar
- 2 teaspoons ground cinnamon
- In a large bowl whisk together the flour, salt, and baking powder.
- In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm (about one to two hours).
- Preheat oven to 400 degrees F (190 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper.
- Shape the dough into 1 inch (2.5 cm) round balls.
- Coating: In a large shallow bowl mix together the sugar and cinnamon.
- Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches (5 cm) apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1.5 cm) thick.
- Bake the cookies for about 8 – 10 minutes, or until they are light golden brown and firm around the edges. The centers of the cookies will still be a little soft. Remove from oven and place on a wire rack to cool.
- Can store in an airtight container, at room temperature, for about 10 – 14 days.
Makes about 4-5 dozen cookies.
Taken from joyofbaking
Read more: http://www.joyofbaking.com/Snickerdoodles.html#ixzz2MHZDPKNF –